Email to Verla Monge      

Recipe Categories: Mrs_Chef's HOME PAGEAPPETIZERS Bars BBQ BEVERAGES BirthdayParty Biscuits BREAD BREAKFAST Brownies CAKESandPIES CANDY CanningandFreezing CASSEROLES Cheesecakes ChristmasCakes ChristmasCookies CoffeeCakes COOKIES CROCKPOT DESSERTS DIABETIC DinnerPartyMenu39s EasterDinner EmerilLagasse FISHandSEAFOOD FRUIT Gina39sRecipes IceCream JAMSandJELLIES JarMixesforGifts JelloSalad LowCarb MARINADES MEATS Muffina PASTA PastaRiceSalads PASTRIES PicnicFoods Pies PIZZA PorkRecipes POULTRY QuickBreads RecipestoTry-Desserts Relishes RICE SALADandDRESSING Salads SANDWICHES SAUCES Scones SNACKS SOUPSandSTEWS SummerSalads Thanksgiving VEGETABLES WeightWatchers YeastRolls

Polla Maria Chicken




Source of Recipe


Just Like Carraba's from Gladys at the Recipe Link


Recipe Introduction


I have eaten this at Carraba's and is is so wonderful.

Carrabba's Pollo Rosa Maria

8 boneless, skinless chicken breast halves
1/4 lb. sliced prosciutto
1/4 lb. sliced fontina cheese
1/2 lb. butter
1/2 lb. sliced mushrooms
1 Tbs. ground basil
Pepper
1/2 Cup white wine
2 Tbs. cornstarch
large toothpicks

Slice a 'pocket' in each chicken breast. Stuff with cheese and proscuttio.
Skewer closed with toothpicks. Brown lightly, pepper to taste. Bake in Dutch
Oven, approx. 30 minutes. Remove and keep warm. Sauté mushrooms in 1/4 cup
butter and drippings. Remove mushrooms and keep warm. Add remaining butter
and heat until it just begins to bubble. Thicken with wine/cornstarch. Add
basil and mushrooms. Spoon sauce over chicken and serve.

Notes:
It is easier to cut the pocket in the chicken breasts when they are slightly
frozen. Add the basil just before serving or the sauce will take on a
strange green color.